Chicken Broth Yellow Onion Carrots Celery
Prep and clean the escarole. First, remove any damaged or wilted outer leaves. Then, use a sharp knife to make a 3 to 4 cuts along the length of the leaves, turning the escarole once or twice.
Next, place the cut escarole leaves in a large bowl to soak and thoroughly remove all dirt and grit. Once the escarole is free of dirt, place it in a colander to drain off excess liquid.
Once the escarole is prepped, start the soup. Add the following ingredients to a 5-quart (or larger) pot or Dutch oven over medium heat: broth, onions, carrots, celery, garlic, cheese rind and black pepper.
Once the mixture comes to a boil, reduce the heat to a simmer. Simmer, partially covered, until the vegetables are softened and the cheese rind has partially dissolved into the soup, about 12-15 minutes.